Transglutaminase

Edited by:   Yi Zhang (Assistant Professor and Junior Chair University of Pau and Pays de l'Adour and French National Centre for Scientific Research Pau France), Benjamin K. Simpson (Professor, Biochemistry, McGill University, Montreal, Canada)
Imprint:   Academic Press Inc
Country of Publication:   United States
Dimensions:   Height: 234mm,  Width: 191mm, 
Weight:   450g
ISBN:   9780443191688
ISBN 10:   0443191689
Series:   Foundations and Frontiers in Enzymology
Pages:   382
Publication Date:   29 February 2024
Audience:   Professional and scholarly ,  Undergraduate
Format:   Paperback
Publisher's Status:   Active

Dr. Yi Zhang received her BSc & MSc at Ocean University of China, and her PhD & postdoctoral training at McGill University, Canada. She was a Commonwealth Blue Charter Fellow. To-date, Dr. Zhang has published 30 papers and 5 book chapters in the areas of enzymology, agricultural biochemistry, and biological sciences. Professor Benjamin Simpson is a graduate in Biochemistry from Memorial University of Newfoundland, where he also carried out postdoctoral work till December 1985. He joined the Food Science Department at McGill in June 1987 after spending a period of time at the Institute of Food & Agricultural Sciences (IFAS), University of Florida at Gainesville in the USA, as a Research Associate from January 1986 to April, 1987. His research program involves the post-mortem biochemistry of marine organisms, in relation to enzymes. Specifically on digestive enzymes from marine animals, their characterization to discover their unique properties that may make them better suited for particular applications compared with their traditional counterparts; role of enzymes in color and texture deterioration in fish and shellfish and development of strategies to control the deleterious effects of enzymes in foods during processing and storage; and the use of enzymes in transforming discards from food harvesting / processing into value added products of commercial relevance. Examples of the value-added products prepared by the enzyme assisted procedures include natural food pigments, proteins, bioactive peptides, flavor compounds and chitin, etc., for use as food processing aids. Dr. Simpson is responsible for teaching Food Commodities, Food Chemistry 2 and Enzymology.